Those of us who live in Morocco are lucky enough to sample this wonderful Berber flatbread at restaurants and roadside grills, where it can be found as a menu offering to accompany tagines and Moroccan salads. Tafarnout differs from the more common khobz in shape and texture. While khobz is usually at least an inch thick with a soft interior, tafarnout is quite thin and tends to fall somewhere between pita bread and Afghan or naan style bread. Although it can be made on the soft and spongy side (my preference), it's quite normal for it to have dry, toasty sections due to its thinness. The differences between the two breads are not only a result of how the loaves are shaped, but also as a result of the way they're baked. Theh unique method for baking tafarnout involves baking the bread in a very hot wood burning oven on a bed of stones. The stones create characteristic indentations in the tafarnout, and It's common to find a few stones adhering to the bread which must be dislodged before you can eat. #Morocco #Marrakech #Imlil #moroccanbread #Tafarnout #BerberBread (at Imlil - Cascades/waterfalls)
